Food Poisoning
Definition
Sudden illness following ingestion of contaminated food or drink.
Botulism is a serious form of food poisoning.
Find out
• How soon after eating did the symptoms occur? (Immediate onset suggests chemical, plant, or animal poisoning.)
• What was eaten in the previous meal? Did the food have an unusual odor or taste? (Most foods causing bacterial poisoning do not have unusual odor or taste.)
• Did anyone else become ill from eating the same food?
• Did vomiting occur? What was the appearance of the vomitus?
• Did diarrhea occur? (Diarrhea is usually absent with botulism and with shellfish or other fish poisoning.)
• Are any neurologic symptoms present? (These occur in botulism and in chemical, plant, and animal poisoning.)
• Does the patient have a fever? (Fever is characteristic in salmonella, ingestion of fava beans, and some fish poisoning.)
Management
Determining the source and type of food poisoning.
Suspected food should be analysed.
Food, gastric contents, vomitus, serum, and feces are collected for examination.
The patient’s respirations, blood pressure, sensorium,CVP (if indicated), and muscular activity are monitored closely.
Support the respiratory system if needed. Death from respiratory paralysis can occur with botulism, fish poisoning, and other food poisonings.
Fluid and electrolyte balance restored. Severe vomiting produces alkalosis, and severe diarrhea produces acidosis.
Weight and serum electrolyte levels are obtained for future comparisons.
Control nausea and vomiting, An antiemetic medication is administered
Later clear liquids are usually prescribed for 12 to 24 hours, and the diet is gradually progressed to a low-residue, bland diet.
Appropriate antibiotics
